1,086 serving recipes

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

Grilled portabello caps loaded with creamy spinach-artichoke ricotta filling, finished with Parmesan and served alongside a rustic tomato bread salad. A quick vegetarian main that's ready in under 30 minutes.

Coconut beer shrimp with sweet and tangy sauce: beer-battered shrimp rolled in fresh coconut, fried crisp, served with a marmalade-mustard-horseradish dip. A Gulf Coast appetizer classic.

Grilled lamb chops marinated overnight in currant jelly and Dijon mustard, cooked over hickory coals, and served with a shallot-rosemary white wine butter sauce.

Savory Southwestern cheesecake appetizer with cream cheese, sharp cheddar, taco seasoning, and green chiles. Topped with sour cream and salsa, served with tortilla chips.

One-skillet Mexicali franks with browned hot dogs served over chili-spiced rice, pinto beans, tomato, salsa, and melted Monterey Jack. A cheap, kid-friendly Tex-Mex dinner that feeds six.

Ratatouille and cod stew with eggplant, zucchini, bell pepper, and crushed tomatoes in clam broth. A Provencal-style fish stew loaded with vegetables, served over rice.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.

Soy-marinated sirloin stir-fried with ginger, snow peas, baby corn, and enoki mushrooms, served on a crispy ring of puffed cellophane noodles. A stunning Chinese beef platter with serious crunch.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.